Contributed by Catsrecipes Y-Group

  • Serves 12



  1. In deep fat fryer or heavy saucepan, heat oil to 375°F.
  2. In a medium-sized bowl combine cornmeal, Parmesan cheese, flour, garlic salt, milk, oil, and egg; mix well.
  3. Dip corn-on-the-cob ears into cornmeal batter to coat; roll in cornflake crumbs.
  4. Fry in hot oil 2 – 3 minutes or until lightly golden brown.
  5. Drain on paper towels.
  6. Serve immediately.
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